Japanese style grilled Andfjord Salmon
For this Asian-inspired dish, chef Finn-Erik Rognan uses a Japanese yakitori grill. It uses charcoal made from Japanese oak and gets so hot that it reaches 1,000 degrees Celsius!
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Ingredients
- Belly of Andfjord Salmon loin 150 g
- Mirin (rice wine) 0.25 dl
- Rice vinegar 0.12 dl
- Brown sugar 0.25 dl
- Soy souce 0.25 dl
- Fresh ginger, sliced 0.5 tbsp
- Small lemon Almon 0.5 pcs
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